225 g icing sugar
130 g ground almonds, blitzed in a food processor
3 egg whites
60 g caster sugar
a few drops of red food colouring
90 g dark chocolate, broken into squares
50 ml Greek yoghurt
bought icing (optional)
Preheat the oven to 120 °C. Line a baking sheet with
baking paper and grease with non-stick spray. Dust
Sift together the icing sugar and ground almonds 3
In a separate bowl whisk the egg whites until soft
Spoon in the caster sugar, whisking until the mixture
white and glossy. Add the food colouring and blend.
Fold in the almond mixture a spoonful at a time.
Put the mixture into a piping bag with a round nozzle
2- to 3-cm circles on the baking sheet (don’t twirl the
Rapidly lift the nozzle so it doesn’t make a point.
Leave the macaroons for 20 minutes or until they’vanilla essence
formed a skin
on the surface.
Bake for 20 minutes or until the macaroons can be
lifted with a
Leave to cool on the sheet.
Melt the chocolate in the microwave.
Stir every 15 seconds.
Stir in the yoghurt and let the mixture cool until thick.
Sandwich the macaroons with the ganache.
Leave until firm.
INFO / TIPS
Pipe hearts on top with bought icing.
Preparation time: 15 minutes
Cooking time: 20 minutes
standing time: 20 minutes